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Tea seed oil may replace cocoa butter in chocolates

Partial substitution of cocoa butter in confectionery products may be achieved with tea seed oil, a by-product of tea processing, says new research with the potential to help chocolate makers cut costs.

Related news

Kraft pledges no Cadbury job cuts for two years

US food giant Kraft issued a public apology regarding the U-turn on its pledge to keep operational the Cadbury plant near Bristol, and it also promised to ensure no job losses over the next two years as it faced a committee of UK politicians yesterday.

Packaging and flavours boost gum and mint sales

The gum, mints and breath fresheners market in the US has remained buoyant in the recession and has increased by over ten per cent since, according to new research from market analysts, which forecast that the category will continue to grow through to 2014.

Barry Callebaut looks to Malaysia for alternative cocoa sources

Ambitious growth targets are fuelling leading chocolate supplier Barry Callebaut’s strategy to source cocoa from regions other than West Africa, with Malaysia the focus of the first stage of its cocoa production expansion plan.

Trials prove efficacy of fibre and multivitamin chocolate fortification, says Herza

German chocolate ingredient supplier, Herza Schokolade, said it has recently concluded a series of trials on the incorporation of health boosting ingredients into chocolate based on the hike in demand for the functional additions from its food manufacturer customers.

News in brief

Today's headlines across the Food industry

AB InBev pledges to slash water use at breweries from BeverageDaily.com

Anheuser-Busch InBev has set new environmental targets for 2012 that include plans to reduce water use and cut carbon emissions.

Germany rethinks recycled cardboard to tackle migration risks from FoodProductionDaily.com

The Federal Institute for Risk Assessment (BfR) in Germany has suggested switching back to virgin cardboard as a way reducing food contamination risks linked to mineral oil.

Challenges prompt changes for EU ingredients organisation from FoodNavigator.com

The European organisation for specialty food ingredients has introduced a new structure, a new name, and new members, as the landscape of the sector is changing and new regulatory and technological challenges are coming into play.

Nestlé to evalute protein impact on muscle wastage from NutraIngredients.com

Combating muscle wastage in the elderly through greater understanding of the mechanisms of protein coupled with exercise is the primary focus of a three year research project involving Nestlé’s Research Centre and leading sports nutrition and physical performance research institutes.

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